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Alexandre Fidalgo

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Alexandre Silva

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by: Érica 9ºI nº12

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by:Carlos n9 9i
Ingredients:

ew dots of butter

600g shortcrust pastry, bought or homemade

little flour, for dusting

85g dried white breadcrumb

400g good Cumberland sausage (about 6)

200g smoked bacon lardon

¼ tsp each ground mace, ground pepper and dried sage

1 egg, beaten with a fork

few pinches sesame seeds

piccalilli, homemade or bought, to serve

Method:

1. Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.

2. Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.

3. Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

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American Pancakes Recipe
by Joana n14 9I

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You are all famous Chefs!
We are going to create a recipe book with recipes from English speaking countries.  Be creative!
Don't  forget to  write your name.
Ilda Miroto

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Made by Bruna
Country: England
Ingredients:
For the Fish:
2 ounces/55 g all-purpose flour (divided)
2 ounces/55 g cornstarch
1 teaspoon baking powder
Sea salt, to taste
Black pepper, to taste
1/3 cup beer (dark beer)
1/3 cup sparkling water
4 (7-ounce) fish fillets (thick, white fish, preferably sustainable cod, pollock, or haddock)
For the Chips:
2 pounds potatoes (peeled)
1 quart/1 L vegetable oil (or lard for frying)
Steps to Make It
In a large, roomy bowl, mix all but 2 tablespoons of the flour (set aside) with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
Mix flour with spices
Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
Add beer to flour mix
Meanwhile, cut the potatoes into 1-centimeter slices (a little less than a half an inch), then
slice these into 1-centimeter-wide chips. Place the chips into a colander and rinse under cold
running water.
Cut potatoes for chips
Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
Par-boil the cut potatoes
Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered
with kitchen paper until needed.
Dry potatoes on paper towels
Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season lightly with a little sea salt.
Season fish for fish and chips
Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few
handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
Fry the potatoes
Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each
fish fillet in the flour and shake off any excess.
Coat fish with flour
Dip into the batter, coating the entire fillet.
Dip fish into batter
Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
Fry the fish
Once cooked, remove the fillets from the hot oil and drain on kitchen paper. Sprinkle with
salt. Cover with greaseproof paper and keep hot.
Set the fried fish on paper towels to drain
Heat the oil to 400 F then cook the chips until golden and crisp, or about 5 minutes. Remove
from the oil and drain. Season with salt.
Finish frying the potatoes
Serve immediately with the hot fish accompanied by your favorite condiment.
Tips
When making this classic version, be sure to use the freshest cod, pollock, or haddock you
can find for the best results. Frozen is also fine, but make sure it is thoroughly defrosted and
dried with paper towels first.
Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry.
This way you will always have a light and crisp snap to the batter.
Use a floury potato for the chips. The best varieties are King Edward, Maris Piper, Sante,
and Yukon Gold.

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Adriana Monteiro

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Australian potato

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snack american
francisca pacheco